Fish pickle is the preserved food item through either anaerobic fermentation in brine or immersion in vinegar. The pH of fish pickle should be 4.6 or lower to reduce the microbial activity. Traditionally, spicy, pungent pickle made of vegetables like lime, gooseberry, ginger, garlic etc. were used as an important side dish along with meals and used to be considered an appetizer. Though such pickles made of fish or meat was practically unknown in the past, such products have now become very popular and products under several brand names are now available in the market.

* Mix the cut fish thoroughly with 3% of its weight of salt and keep for two hours for partial drying.

* Fry the fish in minimum quantity of oil. Set apart the fried fish.

* Fry the ingredients like Mustard, Green chilly, Garlic and Ginger separately.

* Combine these ingredients and then add chilly powder, pepper and turmeric powder and mix well over low flames for a few minutes.

* Remove from fire, add fried fish and mix well.

* Allow to cool and then add vinegar, powdered cardamom, clove, cinnamon, sugar and remaining salt and mix thoroughly.

* Transfer to clean, sterile glass bottles and seal with acid proof caps.

* Take care to see that there is a layer of oil over the contents in the bottle.

* Flexible pouches made of 12μ polyester laminated with 118μ LD-HD co-extruded film can also be used for packing pickle.


Preparation of Vinegar

* Take 1 litre of water. Boil it and allow to cool.

* Add 15 ml of acetic acid to 1 litre of boiled and cooled water to get optimum concentrated vinegar solution.

* Take 400 ml of vinegar solution for 1KG cut fish.

Note 2

* Vinegar solution can be upscaled based on the quantity of cut fish meat being used for the pickle.
Upscaling of Fish Pickle